berry pulp

Adventures with Saskatoon Recipes

Living with the Land

So I tried a few recipes and processes with these awesome for you berries.  I discovered how healthy these berries are for you.  They have antioxidants, calcium (1/5 daily requirement in 100g), fiber (24% of daily requirements in 100g), iron, manganese, magnesium (1/4 daily requirements in 100g), phytosterols (good for cholesterol problems), and vitamin E (https://prairieberries.com/health-nutrition/).  So much goodness in this little berry!

IMG_6663I’ve made salad with saskatoons, porridge with saskatoons, smoothies, dehydrated saskatoons, muffins, drink mixes and I still have a bunch! I’m wondering what I will do next. I’m thinking a saskatoon crumble . . .

I am not a food blogger, but I thought I’d share the fun I’ve had. First I tried the juice as I’ve been looking for an easy, tasty, alcohol free beverage that feels like a treat. And I found it!!! I adapted a recipe that called for 1 cup of white sugar to 2 cups of berries.  I used coconut palm sugar instead, but it was way too sweet, so I had to make more berry juice.  Here’s about what I did, but since I did it in stages it’s not totally accurate.

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Saskatoon Kale Salad with Saskatoon Juice

Saskatoon Juice Recipe

Ingredients

3/4 cups coconut palm sugar

1/2 cup water

4 cups of saskatoons

2 cups of water

Directions

  1. Put coconut sugar and 1/2 cup of water in a small sauce pan and heat over medium heat stirring  occasionally until dissolved
  2. While the sugar is dissolving, put saskatoons in a medium sauce pan. Mash the saskatoons with a mortar and pestle or potato masher.  I did the first batch this way and the second I boiled the saskatoons first and then mashed and then boiled some more and then mashed.  Add remaining water.
  3. Bring saskatoons and water to a boil (mash as needed).  Boil for 5-10 minutes.
  4. Strain the saskatoons (keep the pulp for using later, I made muffins with some of it)
  5. Squeeze as much juice out as you can, use cheese cloth or a sprouting bag or a thin sieve.
  6. Mix the sugar water and the saskatoon juice together
  7. Use about a 1/4 cup per 8 oz. glass of water (or sparkling water, or tonic, or …), tastes great with a half a lime squeezed in, add a few berries to float for a bit a decadence
  8. Store in the fridge for up to 5 days or freeze in ice cube trays for future use

I ended up making too much juice to fit the container I was using so I just froze that juice (without the sugar added) into ice cube trays and have been adding them to my morning smoothies, yum!  I love the deep colour it adds!

img_6866.jpgSaskatoon Berry Pulp Muffins

I adapted this recipe from http://www.picklesnhoney.com/juicer-pulp-muffins/

Makes 12 muffins

Ingredients

1/2 cup saskatoon pulp

1/4 cup agave nectar or other syrup sweetener (I used 1/8 agave and 1/8 coconut nectar syrup, because that’s what I had)

1/4 cup coconut oil, melted

1/4 cup unsweetened applesauce

1 1/2 cups flour (I used 3/4 cups of GF oat flour and 3/4 cups of Emmer flour)

1 teaspoon baking soda.

1/2 teaspoon cinnamon.

1/2 teaspoon sea salt.

hemp nut about 1/4 cup, enough to sprinkle on each muffin

fresh saskatoons about 1/2 cup, enough to add a few to the tops of each muffin

Directions

  1. Pre-heat the oven to 350 degrees F. I used silicone cups, but if you don’t, grease the muffin tin).
  2. In a large bowl, add the juicer pulp, the agave nectar, coconut oil, and applesauce. Stir to combine.
  3. Sift in the flour, baking soda, cinnamon, and salt. Mix with a wooden spoon until just combined. The batter will be very thick.
  4. Transfer the batter to the muffin pan add saskatoons (be sure to press them in a bit or they will fall off) then sprinkle with hemp nut and bake for 10-12 minutes. A toothpick inserted in the center should come out clean when they’re done.

Saskatoon Kale Summer Salad

Makes a salad for 1

Ingredients

5-6 large fresh kale leaves

1 small head of broccoli

1/2 an avocado

6 Cherry tomatoes cut in 1/4’s

a generous handful of saskatoons

1 Tbs of hemp hearts

1 Tbs of sunflower seeds or other seed nut mixture

fresh sprouts (I used broccoli sprouts) about 1/4 cup

oil of choice (I used sunflower oil) about 1 tsp

vinegar of choice (I’ve use balsamic and apple cider at different times) about 1 tsp

salt and pepper to taste

Directions

  1. De-stem kale and rip into small pieces
  2. Add to medium sized bowl, add oil, vinegar and some salt
  3. Massage the oil and vinegar into the kale.  The kale will change colour to a vibrant green and will reduce substantially in size. Wash hands 🙂
  4. Cut broccoli as desired, I like it small
  5. Cube avocado and squeeze out of skin
  6. Add the remaining ingredients in order and top with a little extra salt and pepper if desired

Of course any of these ingredients can be substituted for any other.  It has been such a good salad I’ve made it every day for 3 days running.

 

I’ll post the Saskatoon crumble after I’ve made it.  Enjoy this beautiful day!